Name: One Pan Chicken Meatballs With Orzo Recipe
Prep time: 20 min
Cook time: 25 min
Ingredients: 1 pound ground chicken (≈454g — fresh, lean chicken keeps the meatballs juicy.); ½ cup dry breadcrumbs (≈55g — helps bind the mixture while keeping the texture tender.); ½ cup Parmesan cheese (≈35g, freshly grated — fresh cheese melts better and tastes sharper.); ¼ cup milk — keeps the meatballs moist; water can also be used if needed.; 1 egg — helps bind everything so the meatballs stay intact.; ¼ cup chopped fresh parsley (optional — adds freshness and color.); 1 teaspoon Italian seasoning — gives classic savory flavor.; 1 teaspoon salt — seasons the meat evenly.; 1 teaspoon minced garlic — boosts aroma and depth.; ½ teaspoon onion powder — enhances flavor without adding moisture.; ¼ teaspoon black pepper — adds a gentle spice.; 2 tablespoons oil — for browning the meatballs.; 2 cloves garlic (finely minced — adds aromatic flavor to the sauce.); 2½ cups low-sodium chicken broth — keeps the dish savory without over-salting.; 1½ cups dry orzo (≈278g — orzo cooks quickly and absorbs sauce beautifully.); ⅔ cup cream — heavy cream creates a rich (velvety sauce.); ¼ cup shredded Parmesan — melts into the sauce for extra creaminess.; ½ teaspoon salt — seasons the sauce.; ¼ teaspoon black pepper — adds mild warmth.

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One Pan Chicken Meatballs with Orzo Recipe | Easy & Delicious

I just made the One Pan Chicken Meatballs with Orzo Recipe and I can’t wait to tell you how it turned out. This dish ended up being a cozy, comforting one-pan meal that felt like it took hours, but somehow only took under an hour. I loved how the juicy chicken meatballs nestled into a creamy, garlic-Parmesan orzo sauce, soaking up all the flavor.

As I stirred everything together, the aroma filled my kitchen and made me smile. Whether you’re cooking for yourself, your family, or guests, this recipe is one of those effortless winners. You can also enjoy similar Chili Lime Steak Bites Recipe for a quick, flavorful protein addition to your weeknight meals.

Ingredients

Here’s what you need for this recipe, along with why each ingredient matters:

Chicken Meatballs

1 pound ground chicken (≈454g) — fresh, lean chicken keeps the meatballs juicy.
½ cup dry breadcrumbs (≈55g) — helps bind the mixture while keeping the texture tender.
½ cup Parmesan cheese (≈35g), freshly grated — fresh cheese melts better and tastes sharper.
¼ cup milk — keeps the meatballs moist; water can also be used if needed.
1 egg — helps bind everything so the meatballs stay intact.
¼ cup chopped fresh parsley (optional) — adds freshness and color.
1 teaspoon Italian seasoning — gives classic savory flavor.
1 teaspoon salt — seasons the meat evenly.
1 teaspoon minced garlic — boosts aroma and depth.
½ teaspoon onion powder — enhances flavor without adding moisture.
¼ teaspoon black pepper — adds a gentle spice.
2 tablespoons oil — for browning the meatballs.

Garlic Parmesan Orzo & Sauce

2 cloves garlic, finely minced — adds aromatic flavor to the sauce.
2½ cups low-sodium chicken broth — keeps the dish savory without over-salting.
1½ cups dry orzo (≈278g) — orzo cooks quickly and absorbs sauce beautifully.
⅔ cup cream — heavy cream creates a rich, velvety sauce.
¼ cup shredded Parmesan — melts into the sauce for extra creaminess.
½ teaspoon salt — seasons the sauce.
¼ teaspoon black pepper — adds mild warmth.

Note: This recipe makes about 4 servings. You could also try the Sticky Spicy BBQ Chicken Recipe if you want another easy, flavorful dinner option.

Variations

Here are some fun ways to switch things up:

Swap the chicken for ground turkey, pork, or beef for different flavors.
Use vegetable broth instead of chicken broth for a lighter base.
Make it dairy-free by using coconut cream and dairy-free Parmesan.
Add heat with chili flakes, cayenne, or hot sauce.
Replace orzo with another small pasta — just adjust broth as needed.

One Pan Chicken Meatballs with Orzo Recipe

Cooking Time

Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes

Equipment You Need

Large mixing bowl — to combine the meatball mixture.
Large skillet or frying pan — needed for searing the meatballs and cooking everything together.
Wooden spoon or spatula — for stirring and scraping the pan.
Measuring cups and spoons — for accurate ingredient portions.
Cheese grater — ideal for fresh Parmesan.

How to Make One Pan Chicken Meatballs with Orzo

Here’s how to bring everything together.

Mix the meatball ingredients

Combine the chicken, breadcrumbs, Parmesan, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix gently until everything is just combined so the meatballs stay tender. Let the mixture rest for 10–20 minutes so the breadcrumbs can absorb moisture and firm up the texture.

Shape and sear the meatballs

Roll the mixture into small 1–1¼-inch meatballs. Heat oil in a large skillet and sear the meatballs until they are golden on all sides. Once browned, transfer them to a plate and keep warm while you prepare the orzo.

Make the orzo sauce and simmer

In the same skillet, sauté garlic for a minute until fragrant. Pour in the chicken broth and stir, scraping up any browned bits. Add orzo, cream, Parmesan, salt, and pepper, stirring gently. Arrange the meatballs on top, cover, and simmer for about 10 minutes until the orzo is tender and the sauce thickens.

Finish and serve

Give the orzo a gentle stir, making sure everything is creamy and well combined. Taste and adjust seasoning if needed. Serve hot with extra Parmesan or fresh herbs on top.

Additional Tips for Making This Recipe Better

Here’s what helped me make this dish even better:

I always grate Parmesan fresh because it melts smoother and tastes richer.
I avoid overmixing the meatball mixture so the meatballs stay tender.
Letting the mixture rest really improves the texture — it makes shaping easier too.
Scraping the skillet after searing meatballs adds tons of extra flavor to the sauce.
Allowing the finished dish to sit for a few minutes helps thicken the sauce naturally.

How to Serve One Pan Chicken Meatballs with Orzo

I love serving this dish in wide, shallow bowls so the creamy orzo spreads out beautifully. A sprinkle of fresh parsley or an extra dusting of Parmesan makes it look elegant. You can also serve it with garlic bread, roasted vegetables, or a simple green side salad to complete the meal.

Nutritional Information

Here’s an approximate nutrition breakdown per serving:

Calories: ~586 kcal
Protein: ~42 g
Carbohydrates: ~59 g
Fat: ~20 g

Make Ahead and Storage

Storing:
Once cooled completely, store leftovers in an airtight container in the fridge for 2–3 days. The sauce may thicken, but that’s normal.

Freezing:
You can freeze the meatballs separately (raw or cooked) for up to 3 months. You can also freeze the full cooked dish, though the orzo may soften slightly after thawing.

Reheating:
Reheat gently on the stove or in the microwave. Add a splash of broth or water to loosen the sauce and restore its creaminess.

Why You’ll Love This Recipe

Here’s why this dish is worth making again and again:

Easy and convenient — everything cooks in one pan, keeping cleanup simple.
Comforting and creamy — the garlic-Parmesan sauce makes every bite ultra satisfying.
Flexible and customizable — change the protein, spices, or even pasta shape.
Family-friendly — mild flavors and a cozy texture everyone enjoys.
Great for meal prep — meatballs freeze well and leftovers taste even better.

Ben Carraoli